Effect of packaging type and storage time of frozen food fish cake using bacteriological tests
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Abstract
Fish cakes are one of the famous fish-based products in Indonesia. Improper handling causes processed products to be easily contaminated by spoilage bacteria. While plastic packaging has revolutionized food preservation, it is not a foolproof solution against bacterial contamination. In the case of fish cakes, it can promote bacterial growth. Banana leaves, a common household item in many regions, have long been used for food preservation. This practice is rooted in the leaves' innate antibacterial properties, primarily attributed to the presence of lactic acid bacteria. The results showed that the type of packaging affected the moisture content but was not affected total plate count (TPC) and lactic acid bacteria (LAB). Banana leaf and plastic packaging had a moisture content of 62,18%, while plastic packaging has 62,98%. Storage time had affected to TPC, LAB, and moisture content. The longer storage time reduced the amount of TPC, LAB, and moisture content, TPC from 14,8×104 CFU/g to 1,6×104 CFU/g, LAB from 8,4×104 CFU/g to 1,3×104 CFU/g, and moisture content from 63,66% to 61,44%. The packaging type and storage length interaction affected LAB but was not affected TPC and moisture content. The type of banana leaf and plastic packaging had the highest amount of LAB at two weeks of storage, while the type of plastic packaging was at 0 weeks of storage. In conclusion, combination of banana leaf and packaging demonstrates promising potential as a biopreservative due to the presence of lactic acid bacteria, which exhibit significant antibacterial properties.
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